Turkey Pot Pie {and Crust}

Filling

1 cup Margarine or Butter
1 cup all purpose Flour
1 cup chopped Onion (1 large onion)

1.5 tsp Salt
3/4 tsp Pepper
4 cups Broth
2 cup Milk
4-6 cups cut up cooked Turkey/Chicken (2-3 pounds)
1 package frozen Carrots
1 pkg/can Peas

1 pkg/can Corn

Melt butter over low heat, stir in Flour, Onion, Salt and Pepper; mixing while bringing it to a simmer. Add Broth and Milk stirring constantly. Boil 1 minute (keep stirring). Add Meat and Vegetables.

Makes enough for 3 pies.

Pie Crust

2-1/4 cups Flour

3/4 tsp Salt

2/3 cups Shortening

8-10 Tbsp Water

Mix Flour and Salt. Cut in Shortening with a pastry blender until pieces are pea-sized. Keep using the pastry blender to mix while adding 3-4 tablespoons of Water at a time.

Makes enough for 1 Pie (2 crusts, or 1-top 1-bottom)

Baking

Place 1 Pie Crust into Pie Pan (round cake pans work just fine:)), fill with filling, and top with the second Pie Crust (make sure you cut holes in the top to vent the pie, it'll save you a mess).

Cover edges with Aluminum Foil.

Bake at 425 for 30 minutes.

Uncover and bake another 5-10 until crust is lightly tanned.